Something’s Up with The Foot and Grilled Frittata

by Joanne on April 22, 2013

It doesn’t hurt. It doesn’t get worse when I run.  Sometimes it aches a little then goes away.  I bet most people wouldn’t even notice, it’s that subtle.  Since I’m pushing the limits lately running one race after another, I’m a bit paranoid that something is going to give. Something is up with the foot. 


A note to foot

“I’ll caress you. I’ll wash you and massage you.  I’ll rub exfoliating cream on your heel and gently pinch your toes.  I’ll clip your nails straight across and do my best from turning them black when I run.  In exchange for my footy favors, all I ask is that you stay healthy and bear my weight without complaint through my next 2 races.  I’ll give you plenty of time off after that, gentle walks and a lot more love.  My dearest right foot. Be forgiving and please, stay strong.”

A little adjustment to this weeks training.  Tuesday should be speed work. Warm up then 8 x 800’s and a cool down.  Depending on how it goes, the workout will most likely be cut short to warm up, 4 x 800, and cool down.   I’ll see how everything feels during those initial warm up miles before locking in on any particular workout, keeping in mind I ran my key race this year. No need to push past my limits.

And the “No Kitchen” saga continues…

When the kitchen is under construction and you have a toaster oven, microwave and grill, you get very creative if you don’t want to eat out every night.  Ted and I both wondered how we could finagle eggs on the grill without a frying pan. This is what we came up with.

Grill Frittata4

Adapted from a recipe by Lidia Bastianich and found in Everyday with Rachael Ray

Preheat the outdoor grill to 375 F (between 375 and 400 or as close as you can).

Use an aluminum baking sheet as a base.  Take a piece of foil and along the sides to make about 1 to 1 1/2 inch high edges.  Center the aluminum foil in the middle of the baking sheet. Spray the aluminum foil with non-stick spray.

Grill Frittata1

In one bowl, mix the following:

  • 6 green onions, sliced
  • 2 large plum tomatoes cut into small chunks
  • 1/3 cup chopped fresh basil
  • 8 large eggs

Beat all of the above until well mixed then add:

  • 1/2 cup grated parmigiano-reggiano cheese
  • salt and pepper

Mix all together.  Pour into the prepared grill pan.  Finally, top with:

  • 8 dollops (or TBS) of part skim ricotta cheese

Place the aluminum pan with the “make-shift” aluminum foil “dish” directly onto the grill. Shut the lid and allow to cook for 20 minutes.  It should be firm.  Allow to rest for 5 minutes before cutting into wedges. 

Grill Frittata2

What did you make for dinner tonight?

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  • At 2013.04.23 07:28, Heather said:

    Take care of that foot, Joanne – don’t push it!
    I made sausage with brussel sprouts for dinner – it was one of those “I have no time, throw something together” meals that turned out awesome!

    • At 2013.04.23 08:49, Ali @ Peaches and Football said:

      That meal looks pretty impressive without a kitchen! I’m taking note because one day I want to do some kitchen renovating too and probably could use the meal ideas. 🙂

      I hope your foot feels better. Will you go into a sports medical center to have it checked out just to be sure? They might have some good stretches, etc that might help as well?

      • At 2013.04.23 14:49, misszippy1 said:

        I’m hoping the foot is just a flash in the pants and that you will be 100% soon.

        I have a feeling your no-kitchen cooking is better than 99% of the populations’ kitchen cooking!

        • At 2013.04.23 23:53, Mary @ Fit and Fed said:

          Good thing it’s getting to be grilling season, I hope for a lot of sunny days while your kitchen is out of commission so you can grill and I hope your foot doesn’t go south. I know how paranoid I get about every little body part that might go out on me when I’m close to an important event. You should have seen me right before skating Sectionals, I twisted my ankle a little bit and was wrapping it and icing it for days.

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